Peanut Butter Fudge

• 4 c. sugar
• 1 (12 oz.) can evaporated milk
• 1/2 c. margarine or butter
• 1 (7 oz.) jar Marshmallow Creme
• 1 c. creamy peanut butter
• 1 c. chopped walnuts
• 1 1/2 tsp. vanilla

1. Line a 13 x 9 x 2-inch baking pan with foil.
2. Extend foil over edges.
3. Combine sugar, evaporated milk and margarine in a heavy 3-quart saucepan.
4. Cook and stir over medium heat to boil.
5. Clip candy thermometer to side of pan.
6. Cook, stirring frequently over medium heat to 234u0b0.
7. Remove saucepan from heat.
8. Remove thermometer.
9. Add Marshmallow Creme, peanut butter, walnuts and vanilla. Pour into pan.
10. Score fudge into squares while warm and garnish by pressing additional walnuts into fudge.
11. When firm, cut into squares.
12. Store in refrigerator.

sugar, milk, margarine, marshmallow creme, peanut butter, walnuts, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520168 (may not work)